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Alleppey fish curry
By : Sonali Pradhan
Category : Fish, Curries and gravies
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Wash and cut the fish into pieces.
  2. In a non stick skillet, heat 2 tbsp coconut oil, add the mustard seeds, when it starts to sputter, add onions, shallots, curry leaves, chillies, garlic and ginger and sautee till the onions turn translucent. Mash the onions with a long spoon.
  3. Next add turmeric powder, kashmiri chilli powder, salt, fenugreek powder and fry for a minute. Next add chopped tomatoes and cook for another minute.
  4. Then add the raw mango pieces with 2 cups of water and bring to a boil until the gravy reaches a semi consistent texture.
  5. Add the fish pieces and cook for another 5 minutes until the gravy becomes thick.
  6. Add coconut milk and let simmer in low flame for another 5 minutes. Check salt and spice levels and adjust accordingly.
  7. Serve with hot rice OR Kappa Vevichathu. Excellent for Dosa as well.


  1. King fish - You can also use Vanjiram or Neyymeen or Seer Fish
  2. Kashmiri chilli powder - you can adjust the spice level according to your taste.

Recipe & image: Only Fish Recipes

1 lb. king fish
5 green chillies , cut into slit
1 piece of ginger, minced
2 to 3 cloves garlic , minced
1 large onion , finely chopped
5 shallots, finely chopped
1 cup raw mango , cut into 1" cubes
2 medium sized tomatoes
2 cups of coconut milk
1 tsp mustard seeds
2 - 3 tbsp Kashmiri chilli powder
1 tsp turmeric powder
2 tbsp coconut oil
a pinch of fenugreek powder
4 -5 curry leaves
Salt to taste
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